1. Gently shape the burger meat into 6 thick patties with an indentation in the center of each one. (Do not compress the meat, and handle as little as possible to shape). Refrigerate until grilling.

2. Prepare a barbecue for medium-high heat grilling. Just before grilling, season with salt and pepper. Grill the burgers for about 3 to 4 minutes on first side, and then flip over and cook 4 to 6 minutes on other side for medium rare or until desired doneness.

3. Sprinkle the cheese evenly over the burgers a couple of minutes before they are done so the cheese can melt. Place a large cover over the burgers to help the cheese melt. Grill the buns.

4. To serve, place burgers on toasted buns and top each burger with a tablespoon of caramelized onions. Serve immediately. Serve the creamy steak sauce on the side.

Creamy Steak Sauce

1/2 cup favorite steak sauce (I use Peter Luger)

1/2 cup mayonnaise

1. Combine the ingredients together in a small bowl, and blend with a whisk. Serve on the side.

Caramelized Onions

1/4 cup olive oil

4 large yellow or Maui onions, thinly sliced

3/4 cup red wine

1/4 cup balsamic vinegar

1 tablespoon sugar

Salt

Freshly ground pepper

1. Heat oil in large non-aluminum casserole on medium high heat. Add the onions, and saute for about 10 to15 minutes or until well softened. Stir frequently.

2. Add the wine, balsamic vinegar and sugar to the onions, and simmer on low heat until almost all of the liquid has evaporated. The onions should be very tender and caramelized.

3. Add the salt and pepper. Taste for seasoning. Cool and serve at room temperature. (This can be kept in the refrigerator, well covered, for a month.)

Art courtesy of "The Ultimate Burger: Plus DIY Condiments, Sides, and Boozy Milkshakes" (America's Test Kitchen, 2019).

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)